ShareThis  

Roasted Winter Vegetables

Dec 1, 2011 12:00 PM, Edited by Tara Fitzpatrick

YIELD: 24 servings

2 ½ lbs. small potatoes, cut in half

2 ½ lbs. carrots, peeled and cut into 1" pieces

2 ½ lbs. parsnips, peeled and cut into 1" pieces

2 ½ lbs. baby turnips, quartered

1 ½ lbs. onions, cut in ¾" wedges

1 cup NuMami sauce (cuisine-neutral natural lavor enhancer)

⅔ cup olive oil

1 Tbsp. dried thyme

1. Combine all ingredients in a large bowl and mix well.

2. Spread on a sheet pan in a single layer

3. Roast in a 400°F oven about 1 hour or until tender and browned.

4. For added flavor, drizzle with a little balsamic vinegar just after roasting.

Photo and recipe: Kikkoman Sales USA, Inc.

Want to use this article? Click here for options!
© 2012 Penton Media Inc.

Sign up for FM's events, products and services!

• Free monthly print subscription
• Free monthly e-newsletters
• Free quarterly Recipe Box emails filled with tasty recipes
• Annual IDEAS conference
• FM's Facebook and Twitter pages

• More Recipes
• Search Recipe Archive

Back to Top

NRA Show Videos & Issue Highlights

See new products, services and ideas we found at the 2011 show.


• Bake'n Joy - Learn how easy it is to bake the Perfect Muffin with Bake’n Joy’s premium prescooped, predeposited muffin batters.
  View the video
• The Clymate IQ Is Pure Genius

View more sponsored videos

---

advertisement

advertisement

Reader Comments



Click Here for More Jobs


Photo Gallery



Nacho Ordinary Nachos


View More Photogalleries

Food Management is now on: